Lemony Cranberry Hazelnut Scones with Lemon Glaze recipe
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Ingredients
- 2 cups all-purpose flour ¼ cup white sugar 2 teaspoons baking powder 1 teaspoon freshly grated lemon zest ¼ teaspoon salt ⅓ cup cold unsalted butter ⅓ cup fresh cranberries ¼ cup chopped hazelnuts 2 eggs ½ cup buttermilk 1 egg, beaten 1 tablespoon heavy whipping cream ½ cup confectioners' sugar 1 tablespoon fresh lemon juice
Nutrition Info
- 301.5 caloriescarbohydrate: 40.5 gcholesterol: 93.2 mgfat: 12.9 gfiber: 1.4 gprotein: 6.8 gsaturatedFat: 6.2 gservingSize: -sodium: 239.5 mgsugar: 15.3 gtransFat: : -unsaturatedFat: : -
Directions Lemony Cranberry Hazelnut Scones with Lemon Glaze
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
Beat 2 eggs and buttermilk together with a fork in a small bowl, add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.